Organic Black Tea

Specifications

Tanyang Gongfu Black Tea

Tan Yang black tea was first introduced in 1851 and it was mainly exported to European countries. This is one of Fu Jian province's three famous Gongfu teas (the two others are Zheng He and Bai Lin). It was named after the place of its origin - Tan Yang Village, and has won several awards over the years such as:

• Gold Medal in Panama Pacific International Exposition (Year 1915)
• Chinese Famous Black Tea Gold Medal Honor in the Third Chinese Culture Propaganda (Year 2008)
• Gold Medal Honor in the Fifth Fu Jian Tea Cup Competition (Year 2008)

In addition, Tan Yang black tea was selected by Diao Yu Tai State Guesthouse as China's Gift Tea for international VIPs in political and economic fields in October 2005, and again in 2008 by the Beijing Olympic Economic Research Association.

Jing Zhi means "Refined" grade. This grade is rarely found outside of China. It is processed using carefully selected tea leaves picked in early spring season.

Other names:
Panyang Refined Congou, Tan Yang Jing Zhi Gongfu

Taste:
The fragrance of the dried leaves is quite reminiscent of smoked bacon but once infused, the tea has a nice and strong rose-like floral sweetness which gradually strengthens after a few sips.

Appearance:
Loosely twisted golden black tea leaves and buds. Clean amber red color infusion.

Origin:
Fu An Shi, Fujian Province

Brewing Guide

We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing. If you like milk with your tea, add 10 to 15ml of sweetened/plain dairy milk and stir.